What's the best way to make cacio e pepe?

Merrill is a co-founder of food52.

added over 1 year ago

I haven't made this version personally, but it sounds like it would turn out well: http://smittenkitchen.com...

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Adam Roberts (who occasionally contributes here, if I'm not mistaken) has a great version on his site, The Amateur Gourmet. It's from Mark Ladner - chef at Del Posto: http://www.amateurgourmet... There's a demo video too. (The recipe was on the AG's recent 'Best of 2011' list, so I actually just remembered it myself - perfect timing to see this question!)

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